BIOPRESS EXTRA VIRGIN OLIVE OIL

Serves 4 :

• 300 g large, shell-shaped pasta
• 80 g pine nuts
• 40 g fresh grated parmesan
• 1 bunch of arugula
• 1 bunch of basil
• 1 clove of garlic
• Biopress extra virgin olive oil
• Salt, pepper from the grinder

Instructions:

Peel the garlic.

Remove the stems from the arugula and basil, rinse the leaves in running water and dry them.

Into a blender, mix the garlic. the arugula, the basil, the parmesan and 40g of pine nuts, and blend.

Gradually pour in 10cl of Biopress extra virgin oilve oil until obtaining a thick paste.

Add salt and pepper and set aside in a cool place.

Cook the pasta in salted, boiling water for 10 to 12 min.

Rinse and drain.

Garnish the pasta with the arugula pesto and lay into an oven dish, previously rubbed with oil.

Pour a trickle of Biopress extra virgin olive oil over the lot and set the dish into a warm oven leaving it to heat for about ten minutes.

Brown the rest of the pine nuts in a non-stick frying pan.

Sprinkle them over the pasta and serve piping hot.